Source:

Angela Creighton

Serves/Makes:serves 4

Ingredients

• 1/2 lb (.2 kg). elbow macaroni, cooked
• 3 cups (700 ml) milk
• 3/4 tsp (4 ml). salt
• white pepper to taste
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup (60 ml) flour
• 12 oz (336 grm). extra sharp cheddar cheese, grated

Preparation

• Heat oven to 350 degrees (175 C.).
• In saucepan, stir together milk, salt and pepper over medium heat.
• Stir until hot (do not let boil).
• Remove from heat.
• In another saucepan, melt butter over low heat.
• Gradually stir in flour, whisking constantly.
• Cook for three minutes, whisking constantly.
• Be careful not to let it brown.
• Add warm milk gradually to flour mixture, whisking constantly.
• Cook until steaming hot and thickened slightly (do not let boil).
• Add two-thirds of cheese and stir until melted.
• Remove from heat.
• Stir together sauce and cooked macaroni.
• Transfer to a 3 quarts (2850 ml) baking dish.
• Sprinkle with remaining cheese.
• May be prepared up to this point several hours ahead and chilled.
• Bake 30 minutes (longer if it has been refrigerated) or until cheese is melted and bubbling.

Comments